| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Veg07 | 6 | servings |
INGREDIENTS
| 1 1/2 | c | Couscous |
| 1 | md | Red onion; finely chopped |
| 1/3 | c | Celery; finely chopped |
| 1/3 | c | Red bell pepper; finely chopped |
| 1/3 | c | Yellow bell pepper; finely chopped |
| 1/3 | c | Zucchini; finely chopped |
| 1/3 | c | Dried currants |
| 1/2 | c | Italian parsley; finely chopped |
| 2 1/2 | c | Vegetable stock |
| Salt and pepper; to taste |
INSTRUCTIONS
In a large bowl, toss together the couscous, onion, celery, red and yellow peppers, zucchini, currants and parsley. In a small saucepan, bring the vegetable stock to a boil. Pour the stock over the couscous, tossing with a spatula to evenly combine. Cover and let stand until the liquid is absorbed, about 10 minutes. Season with salt and pepper; serve warm or at room temperature. Per serving: 280 Calories; 2g Fat (7% calories from fat); 9g Protein; 56g Carbohydrate; 1mg Cholesterol; 703mg Sodium Recipe by: Food and Wine, February 1997 Converted by MM_Buster v2.0l.
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